Absolutely no idea where I found this recipe. It has been burning a hole in my recipe drawer for years. This blog has encouraged me to unearth it. One serve will provide you with 2 out of 5 serves of cooked vegetables required each day for a healthy diet according to the Australian Dietary Guidelines. It is quick and easy to prepare. A great dish for lunch; however for work I would recommend using either fusilli or penne pasta instead of the spaghetti, but that depends on how clever you are with eating spaghetti in your work clothes!
- Serves 4
- Preparation time and cooking time: ½ – ¾ hour
- 1 tablespoon of good quality olive oil
- 1 medium brown onion, chopped
- 1 green capsicum (bell pepper), sliced
- 2 cloves of garlic, chopped and crushed
- 2 sticks celery, sliced
- 250g (8 oz) fresh mushrooms, sliced
- ½ teaspoon ground oregano, or 1/8 cup fresh oregano, roughly chopped
- 1/8 cup fresh basil, roughly chopped
- ½ teaspoon whole black peppercorns, ground
- 400g (14 oz) can kidney beans (no added salt), rinsed and drained
- 400g (14 oz) can diced/chopped tomatoes
- 1 tablespoon dry sherry
- ½ teaspoon salt or Vegeta Gourmet Stock Powder
- ¼ teaspoon ground cinnamon
- 500g (17.5 oz) dry spaghetti (use gluten free spaghetti if required)
- Parmesan cheese (omit or use soy cheese if vegan alternative required)
- Heat olive oil in a large saucepan, add onion and garlic and stir fry for a couple of minutes.
- Add green capsicum, celery, mushrooms and stir fry over a medium heat for about 5 minutes or until vegetables are tender.
- Stir in ground black pepper, kidney beans, tomato pieces, sherry, salt/vegeta and cinnamon and mix well.
- Bring vegetable mixture to the boil and simmer for 5-10 minutes.
- Serve over hot pasta and sprinkle with parmesan if desired.
- Delish factor 4 out of 5 stars
- Suitable to freeze